Ingredients

Group 1
Ingredient
KG
Butter
1.250
Castor Sugar
1.000
P3
0.030
Salt
0.025
Total Weight: 2.305
Group 2
Ingredient
KG
Eggs
1.060
Total Weight: 1.060
Group 3
Ingredient
KG
Plain Flour
1.000
Milk Powder
0.050
HERCULES BAKING POWDER
0.007
Total Weight: 1.057

Method

1. Cream Group 1 until light and fluffy about 10 minutes.
2. Scrape thouroughly, add Group 2 gradually and continue creaming for 5 minutes.
3. Turn on low speed and add sifted Group 3, mix evenly.
4. Pour batter into prepared lined baking tins of about 80% filled.
5. Bake at 180°C for approximate 45-60 minutes, depending on size.

Product Used

Ingredients

Group 1
Ingredient
KG
Butter
1.250
Castor Sugar
1.000
P3
0.030
Salt
0.025
Total Weight: 2.305
Group 2
Ingredient
KG
Eggs
1.060
Total Weight: 1.060
Group 3
Ingredient
KG
Plain Flour
1.000
Milk Powder
0.050
HERCULES BAKING POWDER
0.007
Total Weight: 1.057

Method

1. Cream Group 1 until light and fluffy about 10 minutes.
2. Scrape thouroughly, add Group 2 gradually and continue creaming for 5 minutes.
3. Turn on low speed and add sifted Group 3, mix evenly.
4. Pour batter into prepared lined baking tins of about 80% filled.
5. Bake at 180°C for approximate 45-60 minutes, depending on size.